Ingredients:150g corncob, 250g ribs, 50g carrots, a little ginger and red dates.

Exercise:

1, peel corncob, cut into sections, cut into carrots, cut into ribs, cut into ginger, and wash red dates for later use. Blanch the ribs and remove the blood.

2. Fill the jar with clean water. After the water is boiled, add ginger, corncob and ribs, bring to a boil with high fire, and change to medium heat for 40 minutes.

Bean Seedling and Mushroom Soup

Ingredients: bean sprouts, Tricholoma, Flammulina velutipes, a little ginger.

Exercise:

1. Boil ginger slices in water, add Tricholoma after the water is heated, and cover.

2. After the water is boiled, add Flammulina velutipes, cook slightly, and add bean sprouts.

3. After the water is boiled again, add appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the fire after adjusting the taste.

Winter melon meatball soup

Ingredients: 500g of wax gourd, 250g of pork belly, 0/0g of onion/kloc, a little raw flour, and a proper amount of salt.

Exercise:

1. Peel and wash the wax gourd, and cut it into small squares for later use.

2. Add salt and raw flour to the chopped pork belly and knead it into meatballs.

3. First put the meatballs into the pot, add some water and cook on low heat.

After 4.20 minutes, add the wax gourd, cook it on low heat 15 minutes, add seasoning, sprinkle with chopped green onion and serve.

Ribs seaweed soup

Ingredients: ribs, kelp knots, ginger slices, refined salt and yellow wine.

Exercise:

1. Wash the ribs, blanch them to remove blood, put them in a boiling pot, add ginger slices, drop a few drops of yellow wine, and cook for 20 minutes on medium heat.

2. Add the washed kelp knots and continue to cook for about 15 minutes.

3. Season with salt and pour in sesame oil.

Chicken soup with golden needle

Ingredients: half a chicken, 3 ounces of Flammulina velutipes, 2 tablespoons of salt, 2 tablespoons of cooking wine, a little ginger and a little sesame oil.

Exercise:

1. Cut the chicken into pieces, wash the blood, scald it with boiling water, and then set it aside.

2. Wash the golden needle and put it aside (of course, fresh Flammulina velutipes can also be used). Wash the onion and cut it into sections.

3. After the water in the pot is boiled, add chicken nuggets, wine and ginger slices and cook until it boils. Switch to medium fire pot 10 minute.

4. Add the lily slightly, add salt to taste, drain the sesame oil and serve.

Bamboo shoots and mushroom soup

Ingredients: 25g of Lentinus edodes, bamboo shoots 15g, Jin Baihe 1 10g, and 300g of clear soup.

Exercise:

1, shredded mushrooms, shredded ginger, knotted lilies and shredded bamboo shoots.

2. Put bamboo shoots and shredded ginger into a soup pot, add appropriate amount of water and cook for 15 minutes, then add mushrooms and lily to cook for 5 minutes. Just put salt.

This soup is made of vegan raw materials. Delicious, nutritious and simple. Please try it.

Chestnut lotus root soup

Ingredients: 750g lotus root, 20 chestnuts, 65438 raisins +0/3 cup (optional).

Exercise:

1. Wash the surface of lotus root, scrape off the film with the back of a knife, and cut it into 0.5 cm pieces. Lotus root nodes must be removed. Chestnuts are shelled and peeled for later use.

2. Put the lotus root, chestnuts and water into the pot, heat it on the fire until it boils, and then simmer it for 40 minutes on medium fire.

3. Add raisins, stew for another 5 minutes, and add seasoning.

Western vegetable soup with pork tongue

Ingredients: pig tongue 1 strip (about 600g), watercress 500g, 4 figs, dried tangerine peel 1 piece.

Exercise:

1. Scald the pig's tongue with boiling water, scrape off the tongue coating and wash it.

2. Wash the watercress, cut the fig into sections, and scrape and wash the dried tangerine peel.

3. After the water is boiled, put the materials into the pot and cook for 20 minutes, and simmer for 2 hours. Seasoning is enough.

Eucommia ulmoides thin broth

Materials: Eucommia ulmoides Oliv. 15g, lean pork 300g.

Exercise:

1. Wash Eucommia ulmoides Oliv. Wash lean meat and cut into pieces.

2. Put all the ingredients into the pot, add appropriate amount of water, boil with strong fire, then simmer for 2 hours and season.

Zhu Jianhua Tang Fei

Raw materials: 30g sword flower, 300g pig lung, 4 candied dates, and proper amount of salt.

Exercise:

1. Wash the pig lung, cut it into small pieces, and fry it thoroughly in an iron pan with a little cooking oil.

2. Then add a small amount of boiling water, put it into the pot with the sword flower (soaked in clear water) and candied dates, and stew for 2 hours on low heat.

3. Season with a little salt and serve.

Cabbage ribs soup

Ingredients: 500g watercress, 250g spareribs, 20g apricots, 0/2 slices of Siraitia grosvenorii/kloc-and 3 slices of ginger.

Exercise:

1 Soak watercress in water and wash it.

2 wash the ribs, cut into pieces, blanch and pick them up for later use.

3. Put the ribs in a pot and cook until the water boils, then add ginger, watercress, apricot and Siraitia grosvenorii, and cook for about 1 hour on medium fire. Finally, add salt to taste.

Braised bass with ginseng and red dates

Raw materials: ginseng beard 30g, red dates 12 pieces, perch 1 piece (about 500g), 3 pieces of ginger and 2000ml of hot water.

Exercise:

1, first heat the pan, pour in the oil, and then fry the ginger in the oil pan. Then add the bass, fry until the two skins are golden yellow, and take out the pot for later use.

2. Take a saucepan, add fried bass and ginger slices, then add ginseng, red dates and rice wine, inject hot water, put it in a steamer, stew for 2 hours on low heat, and finally add salt to taste.

Stewed black-bone chicken with Chinese wolfberry in Hu Aishan

Ingredients: Black-bone chicken 1 piece (about 500g), 40g of dried yam, 20g of medlar, 4 slices of ginger, a little cooking wine and a proper amount of salt.

Exercise:

1. Soak yam and medlar in water for 20 minutes.

2. Blanch the black-bone chicken and remove the blood for later use.

3. Put all the ingredients in a stewing pot, add cooking wine and hot water, put them in a steamer or pot, steam for 20 minutes on high fire, then simmer for 2 hours on medium heat, and then take out the pot. Add salt to taste before taking out the pot.

Stewed mutton with ginseng and medlar

Ingredients: Ginseng beard 15g, Lycium barbarum 20g, mutton 50g, 2 slices of ginger, and proper amount of salt.

Exercise:

1. Soak ginseng whiskers and medlar in water for 5 minutes.

2. After the pot is hot, put the mutton into the pot and stir-fry the ginger for 3 minutes to make the sewage and oil in the mutton ooze. Then blanch it with hot water and pick it up when the mutton is cooked.

3. Cut the mutton into pieces, put it in the pot with ginseng, medlar and ginger, and simmer for 20 minutes until the mutton is cooked.

4. Then move the mutton and other materials into a stew pot, put them into a steamer or pot, and stew for 2 hours with medium and low fire. Season with salt before cooking.

Jujube lean broth

Ingredients: ribs 320g, candied dates 10, 2 slices of ginger, hot water 1500ml.

Exercise:

1. Wash candied dates for later use.

2. Wash and blanch the ribs and remove them for later use.

3. Put all the ingredients in a saucepan, add hot water, stew in a steamer or steamer for 1.5 hours, and then add salt to taste.

Stewed lean meat with tremella and Sydney

Raw materials: tremella 3g, Sydney 50g, lean meat 100g, candied dates 1.

Exercise:

1. Wash the pork and cut it into pieces, then put it in a stew with washed tremella, cut Sydney and candied dates, add 300ml of water and stew for 1 hour.

Stewed duck with American ginseng

Ingredients: 5 grams of American ginseng, 0/20 grams of water duck/kloc-,and a slice of ginger.

Exercise:

1. Cut the duck into pieces and fly into the water. Wash and slice American ginseng.

2. Add a slice of ginger, put it in a saucepan, add 250ml of water and stew for 2 hours.

Stewed lean meat with figs

Materials: 2 figs, lean meat 100g, candied dates 1 piece.

Exercise:

1. Wash the pork, cut it into pieces with clear water, and put it in a stew with the washed figs and candied dates.

2. Add 300ml of water and stew for 2 hours.

Stewed Beef with Carrots

Ingredients: carrot 200g, beef tendon 200g, 8 red dates, 2 slices of ginger, water 1500ml, and salt.

Exercise:

1. Wash beef tendon and cut it into strips for later use.

2. Wash carrots and cut them into pieces for later use.

3. give the beef tendon a lick and pick it up for use.

4. After the water is boiled, add beef tendon, carrot, red dates and ginger slices, simmer for 1.5 hours, and then add seasoning to taste.

Du Zhong pork tripe soup

Ingredients: Eucommia ulmoides 30g, pork tripe 1, ginger 5g, onion 10g, and salt 5g.

Exercise:

1, fry Eucommia ulmoides Oliv. with salt water; Wash pork belly; Slice ginger and shred onion.

2. Put salt on the inside and outside of the pork belly and wipe it evenly; Put Eucommia ulmoides Oliv. , sandalwood, ginger slices, onion segments into the pig's belly, put the pig's belly into a smoking pot, add 2000 ml of clear water, boil over high fire, skim the floating foam, simmer for 90 minutes, and cease fire.

3. Pick up the pork belly, cut it into 5 cm square pieces, and add soup to eat.

Tuanyuan decoction

Raw materials: tuanyu 1000g, apple 5g, mutton 500g (monthly soup spectrum), ginger 5g, salt 10g,

Exercise:

1, the meatball fish is scalded to death in the boiling water pot, and the internal organs are taken out and washed. Wash the mutton for later use.

2. Cut the fish and mutton into 2 square pieces, put them in aluminum pot, add some apples, ginger and water, bring them to a boil over high fire, and then move them to low fire for stewing until cooked.

3. Add salt and serve.

Stewed duck with cordyceps sinensis

Ingredients: 25g of Cordyceps sinensis, duck 1 piece, 2 figs, 4 pieces of dried tangerine peel1/piece, and 2 pieces of ginger.

Exercise:

1, wash Cordyceps sinensis, wash water ducks, put them in boiling water for 5 minutes, and take them out.

2. The dried tangerine peel is soft and the capsules are scraped off. Boil in water. Add Cordyceps sinensis, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.

Black chicken soup with lotus leaves

Raw materials: fresh lotus leaf 1, black-bone chicken 1, ham 50g, mushroom 5g, salt 5g, chicken oil 20g, ginger and onion 5g, bone soup 2,500g, and appropriate amount of seasonal fresh vegetables.

Exercise:

1. Slaughter black-bone chicken, remove hair, viscera and claws, soak in boiling water, wash lotus leaves and cut into pieces, slice ham, soak mushrooms in water, and divide into two parts.

2. Black-bone chicken. Lotus leaf. Ginger. Put onion and seasoning in a pressure cooker, add soup and bring to a boil. Pressurize 10 minute, pour into a casserole and boil. Serve and add a little seasonal green leafy vegetables.

Muer Tianqi red jujube soup

Ingredients: Auricularia auricula, Tianqi San Qian, ten red dates and two slices of ginger.

Exercise:

1. Soak the auricularia auricula, remove the head and chop it.

2, Tianqi washed, chopped or broken; Wash red dates, pat them loose, and remove the core.

3. Add ten bowls of water to the above materials and ginger slices. After the fire rolls, cook for about two hours on medium heat, and finally add some salt to taste.

American ginseng snail head soup

Ingredients: frozen snail head 200g, American ginseng 15g, 4 red dates, 2 ginger slices, proper amount of water and a little salt.

Exercise:

1, screw head gouging, coarse salt scrubbing.

2. Wash the red dates and remove the core.

3. After the water is boiled, put the ingredients in the pot and stew for 10 minutes, then stew for three hours and season with a little salt.

Pomfret tail black bean soup.

Ingredients: 400-500g pomfret tail, black beans 120g, 80g red beans, 200g carrots, 4 red dates, half a dried tangerine peel, 2 slices ginger, proper amount of water and a little salt. Marinade: half a teaspoon of salt.

Exercise:

1. Scale the fish tail, clean it, wipe off the water, add marinade to marinate for about 10 minute, heat with less oil, stir-fry the ginger slices until both sides are yellow.

2. After cleaning the black beans, blow dry the beans and stir-fry them with slow fire until the skin of the beans cracks; Wash red dates and red beans, and remove the core from red dates; Soak pericarpium Citri Tangerinae to remove pulp; Peel carrots and slice them.

3. Add appropriate amount of water, add dried tangerine peel, and boil first. Add all the ingredients and boil for a quarter of an hour, then stew for another two hours and season with a little salt.

Longan meat lotus seed and egg soup

Ingredients: longan San Qian, one or two lotus seeds, two eggs, two pieces of ginger, four dates and a little salt.

Exercise:

1, steamed eggs, shelled and washed. Wash longan pulp, lotus seed pulp, ginger and jujube. Remove the heart from the lotus seed meat and keep the lotus seed skin; Peel ginger and cut into two pieces; Jujube is pitted.

2. Put clear water in the earthen pot, simmer with strong fire until the water boils, then add the ingredients, simmer for two hours on medium fire, add a little salt to taste, and then have soup to eat lotus seeds and eggs.

Huaiqi Shen Dan black chicken soup

Ingredients: Chinese yam, Lycium barbarum and Salvia Miltiorrhiza are four yuan each, one or two ginseng, one tangerine peel, one black-bone chicken and a little salt.

Exercise:

1. Wash black-bone chicken, remove hair, viscera and fat paste. Soak rhizoma Dioscoreae, fructus Lycii and pericarpium Citri Tangerinae, and cleaning. Cleaning Saviae Miltiorrhizae Radix and Radix Codonopsis, and slicing.

2. Add water to the casserole, simmer until the water boils, add the ingredients, wait until the water boils again, continue to simmer for three hours, and add a little salt to taste.

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